Management
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Management

René Marie Gagnon
1350 High Site Drive #115
Eagan, MN 55121
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Education:
Austin Community College, Austin, Texas A.A.S. (LAN Security Administration) (2011)
Honor Society Invitation: PHI THETA KAPPA 4.0 (December 2011)
ServSafe Food Certification, ServSafe Alcohol, CPR Training, OPEN TABLE

Summary:
• Restaurant manager with proven track record of profitability on a national level for corporate chains and proprietor owned establishments in the Bar, FOH/BOH and Administration with sales of 5.5 million per annum.
• Well versed in startups, training, staffing, financials, payroll, A/P, invoicing, scheduling, sanitation, catering, marketing, sales, customer service, employee retention, inventory, food cost, pour cost & labor management.
• Computers: Hot Schedules, Aloha, RMS, Micros, COMPRIS and SAILOR, Windows, Office Suite 2010, HRIS

Professional Experience:

2019-2020 (Furloughed) Red Cow??St. Paul, MN
Restaurant Manager – Food and Beverage Manager FOH/BAR
This is a ten million dollar, high volume, fast paced, full service restaurant and bar, with a Chef driven from scratch kitchen.
Responsible for all FOH/Bar training, hiring, customer service, schedules, inventory ordering and coaching.
Hands on as needed for expo, giving breaks, togo orders, stockin, food running and bussing.
Conducting side work confirmations, collecting money from servers, balancing bar drawers and making deposits.
Responding to all guest comments/complaints in person, table side, via phone or emails.
Marketing, fundraising, funerals, special events, wine pairings, meeting with vendors & sourcing new items.
Revamping sanitation and safety programs in during the Covid 19 pandemic.


2016-2019 Famous Dave’s of America?Woodbury, MN
?Restaurant Manager – Food and Beverage Manager FOH/BAR?
Full service high volume Restaurant toting 700 Best BBQ in America awards.
Daily duties consisted of partnering with Bar Rescue and implementation of entire Bar and all FOH food and beverage.
Training, leading and revamping all drinks, glassware, cost centers and new from scratch recipes and ingredients.
Hands on from changing the Host staffing dialogue approach with Guests, working with new steps of service for Servers.
Leading all bartenders to practice new bar techniques with flair and props with an on stage mentality.
Managing the overall efforts to report and met goals set for drink sales.
In addition to running daily shifts, administrative duties, Interview, hiring, schedules, managing 3 cost revenue areas, inventory, customer service, Expo and other duties.

9-2015-2016 Granite City Food and Brewery ? Maple Grove, Eagan, MN
Restaurant Manager – Food and Beverage Manager FOH/BAR/Brewery/BOH /Training Store
Develops financial trends through business metrics, constant focus on sales, COG, labor & total operating expenses.
Sets the standard for service expectations by demonstrating skill and care when selecting, scheduling, training, developing, mentoring, managing and leading.
Retention of employees accredited to recognition, advancement & open door policy.
Ability to work and communicate well with others.

3-2015-9-2015 The Cheesecake Factory??Seattle, Bellevue, WA
Restaurant Manager - Food and Beverage Manager FOH/BAR/BOH/ Training Store
Implements operational goals and plans to achieve or exceed written cost center budgets for yearly sales of 6 million.
Sets the standard for service expectations by demonstrating skill and care when selecting, scheduling, training, developing, mentoring, managing and leading.
Conduct daily line checks, manage expo, and correct any food or beverage problems before they reach the guest.
Demonstrates operational excellence maintaining a safe, clean and sanitary environment throughout the restaurant.

2013-2014 IKES Steak House (HMSHost) ??Minneapolis, MN
Restaurant Manager - Food and Beverage Manager FOH/BAR/BOH/ Training Store
World class, full service, high-volume, fine dining steak house with sales of 5.5 million per annum.
Hands-on experience with food inventories and good understanding of all that impacts food cost.
Well versed in writing schedules and meeting or exceeding budgeted labor cost through effective management.
Team building, strategic leader, ambitious, enthusiastic, skills to motivate and develop staff, improved customer service, employee retention, increased sales, developed new business, & accomplished goals. FROMMERS AWARD for Dining.

2012-2013 IHOP Restaurant (ACG TEXAS, LP) ? Pflugerville, Austin, & Round Rock, Texas
Restaurant Manager FOH/BOH/ Training Store
Responsible for daily operations with weekly revenues of 80K to 100K.
Secret shopper scores in 90% range due to dining room audits each shift.
Quality Assurance scores increased 5% from implementation of a Manager closing check list encompassing sanitation, & closing side work.
Full service high-volume restaurant with sales of 4 million per annum.

2009-2011 Austin Community College Austin, TX Full Time Student Pursued an A.A.S. degree through the Work Investment Act.

2008-2009 ?Global Resolutions ??Round Rock, Texas
National Guard-Operations Manager ? ??Human resources and family support services

2007-2008 ?TGIFRIDAYS ???Austin, Texas ?
Restaurant Manager FOH/BAR?/BOH/ Training Store?
Responsible for day to day operations with weekly revenues of $80K to $100K.
Secret Shopper scores in 90% range due to dining room audits each shift.
Liquor cost 19.5% due to bartender involvement in nightly inventories, pour tests, & “ring it before you bring it.”
Labor was 11% due to shift monitoring of sales which showed decline in volume and man hour ratio for BOH.

2005-2006 ?Chili’s Grill and Bar ??Albuquerque, New Mexico & Austin, Texas
Restaurant Manager FOH/BAR/BOH/ Training Store
Trained 4 Managers in Quality Assurance and sanitation which resulted in scores of 90% or better in their placement units.
Developed “side work” which improved the FOH cleanliness, which increased the Guest Satisfaction Scores by 12%.
Retention of employees accredited to recognition, advancement & open door policy was at 75%.
Food cost 30%, Labor 16%, within theoretical budget with success attributed to “Follow the Recipe”, not over prepping, time management skills monitored throughout the shift.

2004-2005 ?Joe’s Crab Shack ???Austin, Texas
Restaurant Manager FOH/BAR/BOH/ Training Store? and New Store Opening
Responsible for daily operations with weekly revenues of 80K to 100K.
Secret shopper scores in 90% range due to dining room audits each shift.
Liquor cost 19.5% due to bartender involvement in nightly inventories, pour tests, & “ring it before you bring it.”
Quality Assurance scores increased 5% from implementation of a Manager closing check list encompassing sanitation, & closing side work.

2002-2004 Texican Café ??Austin, Texas
AGM Manager FOH/BAR/BOH/ Training Store?
Responsible for the day-to-day operations of this high-end, casual restaurant with weekly revenues of 50K to 100K.
Employee retention maintained from the introduction of “Hot Schedules.”
Increased liquor sales by 8% with team contests.
Developed and implemented all training material for FOH which “out of the gate” gave us superior service scores with the local food critic.
Scored 97% with Ecosure in the BOH, FOH and Bar.
Participated in opening of second restaurant.

Additional Experience:

Bennigans?Bar/FOH/BOH Manager ?Round Rock, Texas
The Olive Garden ?FOH/BAR/BOH Manager ??Salinas, San Jose, Fremont, CA
La Fontana ??Bar Manager ? ? Monterey, CA
The Kings Head ?GM-Pub Manager ? ?London, England